Place the coconut in a medium non-stick frying pan and cook over medium heat, stirring, for 1-2 minutes or until the coconut is golden. Remove from the pan and set aside.

Step 2

Place the Malibu, 125mls (1/2 cup) of the cream, caster sugar and egg yolks into a medium heat-resistant bowl and place over a saucepan of simmering water. Use a hand balloon whisk to whisk constantly for 3-5 minutes or until thick and pale. Remove from heat and whisk in the toasted coconut. Set aside to cool for 5 minutes.

Step 3

Use a hand whisk or electric beaters to whisk the remaining cream in a medium mixing bowl until soft peaks form. Add the cream to the coconut mixture and whisk until just combined. Pour into a 1.5-litre (6-cup) airtight container and freeze for 4 hours or until firm.

Step 4

Serve sprinkled with extra toasted coconut, if desired, and accompanied by the fruit.

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